Cypress Grove Humboldt Fog
is an iconic American cheese. Named for the thick fog that rolls in along the northern California coast and into Humboldt County, California, this was the first cheese Cypress Grove founder Mary Keehn perfected after learning the true art of cheesemaking from the masters in France. One taste of the subtle tang of goat's milk combined with the distinctive layer of vegetable ash and you will see why this cheese was the first American cheese exported to France (that is pretty amazing) and why it is still winning awards years after it's inception.
Top 100 Designs Worldwide, Metropolitan Home Magazine, 2003
Best Cheese & Dairy Product, 2002 IFFCS (New York)
Gold, 2014 World Cheese Awards
Gold, 2004 London International Cheese Competition
First Place, 1998, 2002, 2005, 2015 American Cheese Society Awards
Silver, 2015 California State Fair
Origin: California, USA
Milk: Pasteurized goat Rennet Type: Vegetable Age: 60 days
Look: Bloomy white mold-ripened rind, white paste with thin gray-colored ash layer in center
Feel: Semi-soft, creamy
Smell: Floral, goaty, pungent
Taste: Citrusy, herbaceous, tangy
Pairs well with: Sauvignon Blanc, Demi-Sec Sparkling Wine, Pinot Grigio, Vouvray, Rose, Sweet Sherry, Zinfandel, Pinot Noir, Wheat Beer, IPA, Porter, Pale Ale, Stout
Tastes good with: Honey, prosciutto, tart apples, marcona almonds. Serve atop salad of baby greens and roasted beets
Recipe: Humboldt Fog Classic Salad
Humboldt Fog and Roasted Grape Panini
Try this item with...
Mitica Lavender Honey
Lavender honey is one of the most popular varieties in the Spanish countryside. This 100% raw honey made from wild lavender from the region of Murcia in Spain has a light, sweet and floral taste. With no preservatives, and no artificial flavors, you taste the layered notes nature created. Mitica Wild Lavender Honey pairs perfectly with cheese. 7.00 Ounces
San Daniel Prosciutto
Prosciutto San Daniele has been made the same way for a thousand years. It is a DOP product, which means that the breed of the pig, the feed of the pig, and the processing -- which takes 12-13 months -- are tightly controlled to assure quality and consistency. Only animals from 10 select provinces in north-central Italy can be used in the making of San Daniele prosciutto.
Prosciutto San Daniele has a minimal amount of sea salt (less than 6%). The perfect micro-climates create the perfect cured hams. As the thigh meat air dries, it loses more than a quarter of its weight. This creates concentrated flavor and protein.
Recipe: Buffalo Mozzarella with peaches, figs and San Daniel Prosciutto
Garlic-Rubbed Grilled Cheese with Prosciutto and Tomatoes